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Monday, May 18, 2009

Cobb Salad

I love when summer rolls around and having a nice hearty salad for dinner. You can't go wrong with a cobb salad, it has everything in it! This recipe also includes the dressing, which is very yummy. This recipe says it serves 4-6, but it could easily serve 8-10 people.

Cobb Sadad
adapted from Williams Sonoma

Salad Ingredients:
3 hard-cooked eggs, peeled
8 bacon slices, cooked
1 head romaine lettuce, leaves separated and torn into bite-size pieces
2 Tbs. minced fresh flat-leaf parsley
2 Tbs. minced fresh chives, plus several longer chive lengths for garnish
2 cups chopped watercress (tough stems removed)
4 cups diced cooked turkey or chicken*
2 avocados, pitted, peeled and diced
2 tomatoes, chopped
1/4 lb. Blue Cheese, crumbles

Dressing Ingredients
1 oz. Blue cheese, crumbled
1/4 cup red wine vinegar
1 tsp. Worcestershire sauce
1/2 tsp. Dijon mustard
1 garlic clove, crushed and then minced
1/4 tsp. salt
1/2 tsp. freshly ground pepper
1/3 cup extra-virgin olive oil

Cut the hard-cooked eggs into 1/2-inch dice. Set aside. Crumble bacon and set aside. Toss the lettuce with the watercress. Make a bed of lettuce mix on a platter or shallow bowl. Mix together the parsley and minced chives. Arrange the eggs, bacon, mixed minced herbs, chicken, avocados, tomatoes and the 1/4 lb. cheese in a neat pattern atop the lettuce, in rows or in a checkerboard pattern, covering the lettuce almost completely.

In a small bowl, whisk together the vinegar, Worcestershire sauce, mustard, garlic, salt and pepper. Using a fork, mash in the remaining 1 oz. cheese to make a paste. While whisking, slowly drizzle in the olive oil to form a thick dressing. Pour a little of the dressing over the salad and garnish with chive lengths. Serve immediately. Pass the remaining dressing at the table.

Serves 4 to 6.

*I used chicken breast, seasoned with salt and pepper and cooked on my George Foreman Grill.

Posted By: Julia
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